Friday, November 18, 2011

Mutton Dhum Biryani


Mutton 1kg
Green chilies 15
Basmati rice 2cups
Onions 3(medium)
Desicated coconut powder 2tsp
Ginger garlic paste 2 tbsp
Garam masala 1tsp
Oil/ Ghee 1/4rth cup
Coriander powder 2 tbsp
Mint leaves 1/2 cup
Coriander leaves 1/2 cup
Curd 1/2 cup
Red chilli powder 2 tbsp
Shazeera 1tsp
Cinnamon 2"
Cardamoms 2-3
Cloves 2
Bay leaves 2
Anise 1
Saffron 1tsp


Wash the rice and keep aside.
Mix curd, oil, salt, red chilli powder, green chilies, mint leaves, desicated coconut, loose spices, ginger garlic paste and roasted onions, mix well and soak mutton in this mixture for 30 minutes.
Now  boil 10 cups of water in a vessel. After boiling add washed rice to it.
Add salt according to your taste and also 1/2 tsp of shajeera.
Here we take 40% of cooked rice in one bowl and 80% of cooked rice in another bowl by using rice drainer, this is used to avoid over coking of rice on the above layer of mutton.
Take a heavy bottomed aluminium vessel and add soaked mutton as bottom layer.
On top of that add 40% cooked rice.
Next cover the rice with roasted onions, mint leaves, coriander leaves, coriander powder and garam masala.
Now cover this with 80% cooked rice.
Soak the saffron in 2 tbsp of warm milk and pour it on top layer of rice.
And keep the lid and cover the edges with dough or aluminium coil.
First cook this in high flame for 5 minutes and next shift this vessel on tawa and cook for 40-50 minutes.
Tastes good with mirchi ka salan and dahi chutney.

No comments:

Post a Comment